Since I’ve been baking up a storm in quarantine, I’ve been trying a few new chocolate chip cookie recipes. My Chocolate Chip Walnut Cookie Recipe has been tried and true and a favorite among family and friends for the past few years— but, I’ve been craving something different and struck gold with not one, but two different recipes. I like all of these recipes because they require melted, not softened butter, which means less time waiting for cookies by having to soften butter overnight…yes please. Plus, since we’re sheltering in place and may not need 4 dozen cookies at once, these freeze beautifully for you to bake off a few at a time. Choose your adventure— either basic or boozy below!
First up, plain ol’ chocolate chip cookies. If it ain’t broke, don’t fix it. This recipe comes at ya from the Weeknight Baking Cookbook I’ve been baking from a lot lately. This recipe’s gonna be my new go-to!
Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 1/2 cup chocolate chips or chopped chocolate
- 1 2/3 cup (7.5 oz) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3/4 cup dark brown sugar tightly packed
- 1/4 cup granulated sugar
- 1 egg large
- 2 tsp vanilla extract
Instructions
- Preheat oveen to 350℉. Line sheet pan (or two if baking entire recipe) with parchment paper. Melt butter in microwave in 30 second increments, or in a pan on low heat on the stove.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In the bowl of a stand mixer or a large bowl with a hand mixer, combine granulated and brown sugars.
- Pour melted butter over sugar and beat until just combined. Add egg and vanilla and mix. Use a rubber spatula to scrape down the bottom and sides of the bowl. Add in dry ingredients and beat on low until just combined. Mix in chocolate chips on low or by hand with a spatula.
- Using a 3 tablespoon cooking dough scoop, portion dough into balls for baking or freezing. Cook for 10 minutes, until outsides are set and insides are still gooey, and let cool for 20 minutes before serving. For frozen dough, bake for 12-15 minutes at 350℉.
And secondly, if you fancy some booze in your desserts, I adapted A Cozy Kitchen’s Bourbon Pecan Chocolate Chip Cookies to be nut-free and more vanilla-y. I’m gonna be using this one when baking for friends…the bourbon makes them extra fancy. ✨
Bourbon Chocolate Chip Cookies
Ingredients
- 3 1/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter melted and cooled slightly
- 1 1/2 cups firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tablespoons bourbon I used Four Roses
- 1 1/2 cups chocolate chips or chopped chocolate
Instructions
- Preheat oven to 350℉. Line a baking sheet (or two if baking the entire recipe) with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda and salt together. Set aside.
- In a large bowl (using a stand mixer with paddle attachment or a hand mixer), add the melted butter, brown sugar and white sugar. Beat together until fluffy, about 3 minutes. Add eggs one at a time until combined. Pour in the vanilla and bourbon and mix until fully incorporated.
- Add all of the flour and mix on low, gradually increasing speeed until you no longer see any flecks of flour. Pour in the chocolate chips and mix until combined. Chill dough for an hour.
- Using a cookie scoop (I use a 3Tbsp scoop) , scoop out balls of dough. I can fit 6 to each baking sheet, spacing them apart in case of spreading. Bake for 7-8 minutes, but can take up to 10 minutes to get light/medium golden brown.
- To freeze, add the cookie dough balls to a baking sheet and stick in the freezer until very cold, about 20 minutes and then transfer to a freezer-safe plastic bag. I bake these for ~15 minutes straight from frozen and it works well for me!
Both of these recipes bake up marvelously for the perfect warm cookie for dessert. I prefer my CCC’s FRESH out the oven, so I like to keep the majority of the dough portioned into balls in the freezer and bake off a few at a time when I get the craving. All you have to do is bake them a few minutes longer. I’ve even made ice cream sandwiches with these cookies…heavenly.
Shop My Kitchen Essentials on my Amazon (including my cookie spatula, pre-cut parchment paper, and sheet tray) and happy baking!
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